Shrimp Avocado Salad

Shrimp Avocado Salad


– 1 lb large shrimp, peeled and deveined

– 2 ripe avocados, diced

– 1 cup cherry tomatoes, halved

– 1/4 cup red onion, thinly sliced

– 2 tbsp fresh cilantro, chopped

– Juice of 1 lime

– 2 tbsp extra-virgin olive oil

– Salt and pepper, to taste

In a large skillet, heat a drizzle of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side or until they turn pink and opaque. Remove from heat and let them cool.

In a mixing bowl, combine the diced avocado, cherry tomatoes, red onion, and chopped cilantro.

In a small bowl, whisk together the lime juice, extra-virgin olive oil, salt, and pepper to make the dressing.
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